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Question: I am planning an IWFS event where the theme will be: Breaking all the wine rules. These rules will include:
– White before red. Any suggestions for a good starter red? Answer: Try Rose or Gamay.
– White only with fish.
– White with red meat. Not sure what white would go well with what kind of red meat.
Answer: Try Riesling with Pork, Veal, or Wiener Schnitzel. A big full mature white Burgundy can work with simpler red meat dishes especially beef.
– Sweet wine at the end. I’ve read somewhere the Victorians liked to start a meal with Sauternes and foie gras. Not sure if that was an hors d’oeuvre or a sit down starting course.
Answer: Sauternes is a perfect aperitif!
– No wine with asparagus or artichokes. Sauvignon Blanc or Alsatian Muscat goes with either.
My question: Can you think of any more wine rules we might break?
Answer: Andre Simon always said “Grapefruit, like all citrus fruits, is constitutionally unsuited to be the partner of any wine”. However he suggested a plainer Sherry of medium sweetness might work! Find the best wine match for citrus fruits.
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I agree with with everything Sid said. Here are some other suggestions:
– Lighter red burgundy, pinot noir, pinot meunier, and chianti can go with roasted or grilled fish because of their higher acidity.
– Full bodied Champagne goes with red meat. Also full bodied, rich chardonnay can go with simply prepared (salt, pepper, butter) red meat that is not marinated with strong marinade.
– Northern White Rhones can go with asparagus because of their high minerality and acidity.